Fine Cooking Magazine - November/December 2020

Servings: 4

This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.

Ingredients

Kosher salt
3/4 lb. fresh pasta sheets
1 small clove garlic, minced
Freshly ground black pepper
3 cups mixed spring vegetables (such as medium-thick asparagus, baby carrots, baby turnips, spring onions, and sugar snap peas), trimmed and cut into 1- to 3-inch long by 1/2- to 3/4-inch-wide pieces
1/2 cup shelled peas or peeled fava beans
1/3 cup loosely packed pea shoots or watercress sprigs; more for garnish
1/4 cup loosely packed chopped mixed fresh herbs, such as basil, chervil, mint, parsley, and/or tarragon; more for garnish
4 Tbs. cold unsalted butter, cut into 1/2-inch pieces
1-1/2 tsp. freshly grated lemon zest
Freshly grated Parmigiano-Reggiano for garnish (optional)

Calories (kcal) : 390
Fat Calories (kcal): 120
Fat (g): 14
Saturated Fat (g): 8
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 3
Cholesterol (mg): 95
Sodium (mg): 460
Carbohydrates (g): 55
Fiber (g): 6
Protein (g): 12

Preparation

Bring a large pot of well-salted water to a boil. With a pizza cutter or chef’s knife, cut the pasta sheets into rustic strips about 1/2 inch wide.
In a 10- to 11-inch straight-sided sauté pan, bring 2-1/2 cups water, the garlic, 1 tsp. salt, and 1/4 tsp. pepper to a simmer over high heat. Add the mixed vegetables and simmer briskly, adjusting the heat as necessary, until just crisp-tender, 3 to 4 minutes. With a slotted spoon, transfer to a large plate. If using peas, simmer them until barely tender, about 2 minutes, and transfer to the plate with the slotted spoon. (If using favas, skip this step.) Raise the heat to high and boil the liquid until reduced to 1 cup, 3 to 4 minutes.
Meanwhile, cook the pasta in the boiling water until barely al dente, 2 to 4 minutes. Drain.
Add the cooked pasta, vegetables, favas (if using), pea shoots or watercress, herbs, butter, and lemon zest to the broth. Toss over medium-high heat until the butter is melted, about 1 minute.
Season to taste with salt and pepper. Serve garnished with pea shoots or watercress, fresh herbs, and Parmigiano (if using).

Serve the pasta with Garlic-Parmesan Bread.

Tip

To peel fava beans, shuck them and cook them in boiling salted water until tender, 1 to 2 minutes, then rinse them with cold water and peel off the skin.

(6 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Garlic
IN THIS RECIPE
Black Peppercorns
IN THIS RECIPE
Pea Shoots
FEATURED
Artichokes

Reviews

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Reviews (5 reviews)

kristinvanness | 06/18/2019
Oh my gosh, so simple and so good! And better yet, I have two picky eaters so I just set aside what they liked and mixed all together everything else and everyone is happy. With all the fresh veggies coming out of the garden this year, this will be a frequent meal in our family.
user-3283794 | 04/28/2014
This is excellent. I used lentil penne pasta for our gluten free family. Cut butter in half and sauted the veggies in olive oil. Used broccoli, carrots, onions, peppers and petite peas. Will make again.

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What We're Cooking Now

Name: Spring Vegetable Ragout with Fresh Pasta
Yield: 4 servings
Cuisine: French
Ingredients: Kosher salt; 3/4 lb. fresh pasta sheets; 1 small clove garlic, minced; Freshly ground black pepper; 3 cups mixed spring vegetables (such as medium-thick asparagus, baby carrots, baby turnips, spring onions, and sugar snap peas), trimmed and cut into 1- to 3-inch long by 1/2- to 3/4-inch-wide pieces; 1/2 cup shelled peas or peeled fava beans; 1/3 cup loosely packed pea shoots or watercress sprigs; more for garnish; 1/4 cup loosely packed chopped mixed fresh herbs, such as basil, chervil, mint, parsley, and/or tarragon; more for garnish; 4 Tbs. cold unsalted butter, cut into 1/2-inch pieces; 1-1/2 tsp. freshly grated lemon zest; Freshly grated Parmigiano-Reggiano for garnish (optional)